Can I use canned chicken?

Freshly cooked chicken is preferable — it's more tender and flavorful. Canned chicken can be too salty and have a less pleasant texture.

What mayonnaise works best?

Classic mayonnaise with at least 67% fat gives the salad a rich flavor and creamy texture.

How long should I cook the chicken?

Boil the chicken breast for 15–20 minutes after the water comes to a boil. Check by cutting the thickest part — it should be white and the juices clear.

Can I add other vegetables?

Yes, fresh cucumber, bell pepper, or boiled eggs are great additions — they add variety and make the salad more filling.

Chicken and mushroom salad

Name: Chicken and mushroom salad
Total time: 20 min
Yield: 4 порции
Cuisine: International
Ingredients: Chicken fillet — 800 g; Marinated Mushrooms — 150 g; Pickled Cucumber — 200 g; Mayonnaise — 120 g

30min

1270g

Nutrition per 100g

207

This chicken and pickled mushroom salad is a perfect choice for a hearty and healthy lunch or dinner. Tender chicken breast, tangy pickled mushrooms, and crisp pickled cucumbers in a creamy mayo dressing create a harmonious flavor. Quick to prepare, with readily available ingredients, it's great for everyday meals or festive gatherings.

BreakfastMeatFats & OilsSaladsSnack

WHAT YOU WILL NEED

From ingredients

4 products

Основа

Chicken fillet800 g

Грибы и овощи

Marinated Mushrooms150 g

Pickled Cucumber200 g

Заправка

Mayonnaise120 g

SIMPLE PROCESS

Step by step recipe

The key to this salad is proper slicing: slice the chicken and cucumbers neatly, and cut the mushrooms into slices or leave small ones whole. Thanks to the pickled ingredients, no salt is needed — their saltiness balances the flavors perfectly. Dress with mayonnaise just before serving to keep the salad fresh and moist.

Step 1

Cook the Chicken

Rinse the chicken breast, cover with cold water, bring to a boil, skim off foam, and cook for 15–20 minutes until tender. Cool in the broth or on a plate.

Step 2

Slice the Chicken

Slice the cooled chicken into thin strips or cubes — this helps it mix evenly with the other ingredients.

Step 3

Slice Pickles and Mushrooms

Slice the pickled cucumbers into rounds. Slice large mushrooms, or leave small ones whole.

Step 4

Combine

In a large bowl, mix the chicken, cucumbers, and mushrooms. Toss gently.

Step 5

Dress

Add mayonnaise and mix until evenly coated. Taste and adjust with black pepper if needed.

Step 6

Serve

Transfer to a serving bowl, garnish with fresh herbs. Serve immediately or chilled. Enjoy!

CHEF'S TIP

Choose Properly Cooked Chicken

Use chilled chicken breast, boiled until just tender in salted water. Avoid overcooking — 15–20 minutes after boiling is enough to keep the meat juicy.

Use Quality Pickled Mushrooms

Button mushrooms or honey mushrooms work best. Slice large ones, leave small ones whole for added texture.

No Salt Needed

Pickled mushrooms and cucumbers already contain enough salt, so there's no need to add more. A pinch of black pepper can be added for extra kick.

Dress Just Before Serving

To prevent the salad from getting watery, add the mayonnaise right before serving. If preparing ahead, keep the dressing separate.

SUBSTITUTIONS

Add your taste

With Fresh Mushrooms Replace pickled mushrooms with fresh button mushrooms, sautéed with onion until golden — the salad becomes less tangy and more delicate.
With Yogurt Instead of Mayo For a lighter dressing, use Greek yogurt with mustard and lemon juice — fewer calories and a fresher taste.
Add Onion Add finely chopped red or spring onion for extra sharpness and aroma.
With Chicken and Ham Replace some of the chicken with ham or smoked chicken breast for a richer, smoky flavor.

HOW TO STORE

How to Store Chicken and Pickled Mushroom Salad

Keep the salad in the fridge in a sealed container for up to 1 day. Without dressing, it can last up to 2 days. Dressed salad is best consumed within 24 hours, as mayonnaise may lose consistency and vegetables may release liquid. Do not freeze.

GOOD TO KNOW